Non-vegans might have missed it, but October was the Vegan Month of Food (Vegan MoFo for short) – a month-long blog carnival during which bloggers pledge to write about vegan nomz every day (or at least during the weekdays! I logged 36 posts ’cause I’m an overachiever, but who’s counting?). This was the seventh annual VMF, and my sixth year participating. If you noticed a sad, sorry lack of new pizza recipes here, that’s because I was publishing them over on my personal blog. I meant to post some photos at least, just to keep y’all updated, but in all the chaos of daily blogging I never quite found the time. And so: a giant pizza roundup!

My theme this year was “Eat to the Beat,” meals and desserts inspired by songs. Fertile ground for pizza, am I right people?

The first pizza was straight off the Blackbird Pizzeria menu: a Nacho Pizza with jalapenos, avocados, and cheddar Daiya cheese. I’ve never had the pleasure of dining at Blackbird – or any all-vegan pizzeria, for that matter! – but I think we nailed the look and taste. As with most of the pizzas pictured here, I have a recipe to share!

Paired with “Blackbird” by The Beatles, if only because it provided a handy excuse to make pizza!

Next up is my own personal favorite, Pepperoni Pizza Monkey Bread. Basically what we’ve got here are ~48 (give or take) little pizza bites, stuffed with Follow Your Heart cheese and Lightlife pepperoni, coated with margarine and assorted spices, and then baked together to make one ginormous, coffee cake-shaped, pull-apart pizza. Fancy, right? Don’t let its gorgeous neon hues and seductively lumpy bits fool you, it’s ridiculously simple to make. A little tedious, but worth it. Click through for the recipe, mkay?

Photographed with the Tree Loot monkey ’cause he’s adorable. You two can share a pizza while singing along to the theme song from The Monkees. So much retro win right here.

One of the Iron Chef challenges featured two ingredients that I knew I could easily make into a pizza: potatoes and sesame seeds. Behold: Rosemary Potato Pizza with a Garlic Sesame Sauce! This is a rather simple potato pizza on a rosemary crust and topped with a sprinkling of sesame seeds; the real star of the show is the dipping sauce. Basically it’s just homemade vegan mayo seasoned with sesame oil where plain old olive oil would usually be. So good though, and it adds a little extra moisture to what can sometimes be a dry pizza.

Apologies in advance for the tunes: “Gimme Pizza” (Slow Jam) by Mary-Kate and Ashley Olsen. This was an impromptu post, so cut me some slack.

Last but not least is the only pizza for which I followed an existing recipe: Pizza Margherita from Mark Sutton’s Heart Healthy Pizza. The cheese is really cooked millet processed with raw sunflower seeds! There’s also a recipe for a parm-like cheese called Parmiso that uses sesame seeds and has a really unique taste. (For my homemade parmesan, I usually stick with almonds and nutritional yeast – nooch being known for its dairy cheese-like flavor.)

Enjoy with Ghost Mice. Free Pizza for Life, yo!

Close on the heels of Vegan MoFo was the Virtual Vegan Potluck. It’s held twice a year, usually in May and November, the November date scheduled to coincide with World Vegan Day. This was my first time participating, and I signed up to bring bread. Specifically, Hot Cross Buns and Pepperoni Pizza Bread – something sweet and something savory to satisfy everyone’s palates!

The pizza bread is deceptively easy to make: you just roll the dough out into a rectangular shape, add the toppings, roll or fold, and bake! You can use any toppings, but we kept it basic with red sauce, mozzarella Daiya cheese, and Lightlife Pepperoni. But just in case you’re still intimidated, I have a recipe!

Vegan thin crust pizza topped with mushrooms and arugula. Made for Vegan Pizza Day 2012! (Even though we all know that every day is Vegan Pizza Day. Just play along!)
CC image via flickr user malloreigh.